It may be winter but chances are you've been tucked away inside for months now, thanks to the lockdown.
But with the opportunity to get outside increasing as restrictions are lifted, what better time than now to pack a picnic?
Picnics can be a casual affair with nothing more than a rug and sandwiches in the garden but if you're looking for inspiration, picnic specialist Nadia Thompson offers insights on how to prepare and what to take to make your picnic outstanding.
Planning your picnic
Whether you are planning a picnic at the beach, in a park, or at home there are a few key things that will help you to get it right.
Comfort being number one.
"Always take a big-sized rug that will accommodate everyone attending. Throw cushions are great," Ms Thompson says.
"Ottomans for back rest help to make older participants more comfortable, and in summer a parasol for shade.
"Pack a fly net to protect your food. A clean cloth will do if you have to improvise."
Ms Thompson says for a romantic picnic think about vibrant colours that are appealing but also warm colours.
"Fresh flower bouquets make a perfect treat," she said.
"The grazing plater could include cured meats and salamis, cheese, dips and relishes, seasonal fruit, crackers and baguettes with sparkling water."
Fresh air, fresh produce
When Ms Thompson set up her picnic business on the South Coast of NSW she sourced tasty, nutritious produce from local farmers.
"We started Picnic by the Sea with a philosophy of supporting local business and produce makers, tying it together with the fantastic landscapes of the South Coast and Illawarra region," she says.
After speaking with local produce makers, Ms Thompson established great relationships with them.
"Everyone was really keen to support us and jump on board," she says.
"We've been doing this for over a year now and suppliers are providing us with a wonderful bevy of locally produced food."
Source your food from local producers
Located beside main beach Kiama's farmers' market was well supervised this week with staff ensuring the public stayed safe using handwashing kiosks, bunting, and social-distancing tools such as stepping stones.
Artisan Delish, based in Oakdale, make and sell freshly made Australian pork salami, venison, kangaroo, duck, wild boar and beef salamis.
"I'm working but what better place to be than at a farmers' market?" Melissa Williams says.
"We have the sea, fresh air and fresh produce. It's great for farmers, but also great for locals."
Primarily a meat product, vegetarians can nosh on salami too.
"We now stock a fig salami for non meat eaters," she says.
Handcrafted sheep milk cheese
Cressida Kaynes from Robertson operates an artisan sheep-milk dairy — Pecora Dairy. They milk 150 sheep twice a day producing an abundance of cheese.
"Off the back of the drought we had the bushfires, which were pretty harrowing," she says.
"We were handfeeding all throughout the drought period and then into the bushfires that came pretty close to us."
In the past month things got tougher.
"Forty per cent of our cheese goes to restaurants, so we lost that immediately," Ms Kaynes said.
"We also lost our biggest farmers' market — Carriageworks in Sydney — so we've had to rapidly pivot our business to an online market."
Pecora Dairy enjoys supporting local farmers.
"We are keen to stick with true farmers markets', which are all about supporting local producers. That makes the most sense for our business," Ms Kaynes says.
"It's terrific for us all that Nadia is sourcing her supplies here. Every little bit helps."
